- 4
Ingredients
- Shallot Sauce:
- 2 (1lb.) Boneless strip steaks, each 1 1//2 to 1 3/4 inches thick
- salt
- pepper
- 1 tbsp. veg. oil
- 2 med. shallots, minced (about 1/3 cup)
- 4 tablespoons (1/2 stick) cold butter, cut into 4 pcs.
- 1 tsp. lemon juice
- 1 tsp. minced fresh parsley
- salt and pepper
Preparation
Step 1
Adjust oven rack to middle position and preheat to 275*. Pat steaks dry with paper towels. Cut each steak in half to create 4 8oz. steaks. Season liberally with salt and pepper, using your hands gently shape steaks into a uniform thickness.
Place steaks on a wire rack over a baking sheet, and place in oven. Cook until instant read thermometer reads 95 - 105*. Remove from oven.
Heat the oil in a 12" skillet over high heat until smoking. Place the steaks in the skillet and sear until well browned and crusty, 1 1/2 - 2 minutes, lifting once halfway through to redistribute the fat. Using tongs, turn the steaks and cook until well browned on the second side, 2 - 2 1/2 minutes. Transfer the steaks to a clean rack and reduce the heat to medium. Use tongs to stand 2 steaks on their sides. Holding the steaks together, return to the skillet and sear on all edges until well browned, about 1 1/2 minutes. Repeat with other 2 steaks. Return the steaks to the wire rack and let rest , loosely tented with foil, for about 10 minutes.
Add the shallots to the skillet and cook over low heat until softened , about 1 minute. Turn the heat to med-low, stir in the butter, scraping up the browned bits on the pan bottom with a wooden spoon. When the butter is just melted, stir in the lemon juice and parsley, season with salt and pepper. Spoon the sauce over the steaks and serve.